Pork butt, also known as Boston butt or pork shoulder, makes delicious pulled pork and is perfect for summertime cookouts. Usually, you cook it low and slow until the meat falls off the bone tender.
But, there is a much faster way to prepare this ultimate guilty pleasure- the Instant Pot. Pressure cooking the pork butt takes less than an hour and a half from start to finish and gives you the same tender results. So, break out your Instant Pot, and let’s get cooking.
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Why You Will Love This Recipe
- Delicious and tender - Instant Pot pork butt is the most tender you can make, and it is a crowd-pleaser.
- Versatile - This recipe is easy to make, and you can use any seasoning or sauce you prefer.
- Quick and easy - Pork butt in an Instant Pot takes less than an hour and a half to make, even with the steam release time. And it only requires one pot, so cleaning up is a breeze.
Ingredient Notes & Substitutions
- The ingredients used in this recipe are fundamental for any barbeque, but you can use many variations. The best thing about barbeque is that the flavor profile can be whatever you choose.
- Liquid smoke adds the char flavor from the grill and depth to the pork butt.
- Apple cider vinegar is an excellent option for tenderizing and adding complex flavors, but it is optional.
- I always use smoked paprika rather than plain paprika. The smoked version adds more character and depth than the plain version, but you do not need as much.
Step By Step
- Trim the excess fat - Trimming the excess fat allows the seasoning and liquid to penetrate the pork better and provides a leaner finished product.
- Cut the pork into manageable pieces - It is a good idea to place the pork butt in the Instant Pot before mixing it to see if it fits. I used a 6.5-quart model, and four pieces were necessary.
- Mix the dry ingredients - The great thing about barbeque pork is that there is no wrong seasoning combination. Make sure to coat all sides of the pork. Rubbing the dry ingredients into the pork with your hands for a few minutes helps them stick better.
- Sear the pork butt - This is one of the best parts of this recipe. Searing locks in the flavor and the juices and adds extra flavor.
- Deglaze the inner liner - Deglazing adds flavor, and when mixed with the wet ingredients, you have a delicious pour-over or dipping sauce similar to au jus.
- Pressure cook - High pressure cooks the pork much faster than other methods, resulting in the most tender pork you have ever had. The pork butt turns out so tender that it falls apart as you try to remove it from the Instant Pot.
- Mix the pork butt in your favorite barbeque sauce - I pour a little cooking liquid over the pork before I sauce it. Since I had four pieces of cooked pork, I was able to mix and match the cooking liquid and barbeque sauce, and I liked this flavor combination the best.
Expert Tips
- Mix the pork with the cooking liquid instead of barbeque sauce for a delicious alternative.
- You can serve the pork in slices instead of pulling it. Sliced pork also makes excellent sandwiches.
- The one downside to cooking pork butt in an Instant Pot is that you don’t get the smokiness or char flavor from a grill. Adding a dash of Liquid Smoke will give the pork that signature taste, but go lightly, as it is concentrated.
FAQS
Does the pork butt need to be thawed before cooking?
Yes, the pork butt needs to be thawed before cooking in the Instant Pot. If frozen, you cannot slice it into smaller chunks, and it will cook unevenly.
What to serve pork butt with?
Instant Pot pork butt is versatile and pairs with many sides. The typical side dishes are Cole slaw, French fries, and baked beans. You can also make delicious sandwiches on a brioche bun with pickles. This is a fun dish, and the options are virtually limitless.
How long does the pork butt last?
Leftover pork lasts three to five days in the refrigerator. Once it cools, store the leftovers in a sealed container or Ziploc bags. Steam will build up in the container if the pork does not cool.
You can also freeze leftover Boston butt in the same manner, and it will hold up to six months.
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How To Cook Pork Butt In An Instant Pot
Instant Pot Pork Butt is simple to make, and the preparation is minimal. I prefer a four to five-pound cut, which I slice into four smaller pieces. This prevents overcrowding in the Instant Pot and allows the pork to cook evenly.
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Servings: 10 people
Calories: 308kcal
Ingredients
- 4 pound pork butt, bone-in or boneless
- 3 tablespoon brown sugar
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 1½ cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Liquid Smoke (optional)
- 2 tablespoon olive oil
- ½ cup barbeque sauce
Instructions
- Trim the excess fat on the pork butt and cut it into four manageable pieces.
- Add the dry ingredients to a large mixing bowl and whisk together. Add the pork butt to the mixture and coat the pieces well. Work the seasoning into the pork with your hands.
- Add the olive oil to the Instant Pot and set the mode to sautė. Once the Instant Pot indicates it is hot. Add two pieces of pork at a time and sear for two minutes on each side. Remove the pork and set it on a plate while you sear the other pieces.
- Once the pork is seared, press cancel and add ½ cup of chicken broth to the inner pot. Deglaze the food bits using a wooden spatula. Add the remaining chicken broth, Worcestershire sauce, and Liquid Smoke.
- Place the pork in the Instant Pot using a spatula, leaving as much space as possible between the pieces.
- Secure the lid and seal the vent. Set the cooking mode to High Pressure for one hour. Allow the steam to vent naturally for 20 minutes or until it vents completely.
- Remove the pork butt pieces with a spatula and place in a large mixing bowl. Pull the pork apart using two forks and add the barbeque sauce to the mixing bowl. Mix well and serve hot.
Notes
Storing tips
I stored half of the cooked pork butt in the freezer in a sealed container without saucing it. That way, when I defrost it, I can choose which kind of sauce to use.
Seasoning
A teaspoon of mustard powder helps tenderize the meat without adding flavor, but the Instant Pot cooks it so well that it is unnecessary. Paprika is a staple in barbeque seasoning and smoked paprika brings much more flavor and depth to the table.
Notes
Barbeque sauce adds more calories, so don’t forget to count those.
Nutrition
Calories: 308kcal | Carbohydrates: 10g | Protein: 34g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 886mg | Potassium: 683mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 2mg
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Heather
Great instructions, the only thing I found was that as I forgot to closely watch the sear, the brown sugar in the dry rub did burn, but it was easy to deglaze and the burned bits didn't affect the finished taste one bit. I mixed in a bit of dry white wine with the chicken stock. Also I added some cajun seasoning and paprika, and a bit of ground cinnamon. My husband enjoyed it with and without the barbeque sauce.
Conni
Could you please tell me which insta pot you are using, the one in thee large picture above? I have difficulty seeing and that one might be a good fit. Hope to try your pork butt soon.
Thank you
Douglas McNeill
A great alternative to dueling forks to shred a cooked pork butt is your Kitchenaid stand mixer (if you are lucky enough to have one!). Just put the butt chunks (without the bone) in the bowl, add the paddle attachment and turn it on the lowest speed. In about 20-30 seconds you will have pulled pork. I also add the BBQ sauce at this point and let the mixer integrate it with the pork. Be careful, though. If you let it go too long you will have a still delicious pork spread.